Baked Chicken

Baked Chicken

155
Atarah 1

"Boneless, skinless chicken breasts coated in crushed cornflakes and baked."

Ingredients 50 m {{adjustedServings}} servings 384 cals

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Nutrition

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  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1007 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C). Butter a baking dish.
  2. Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes.
  3. Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.
  4. Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews 155

  1. 204 Ratings

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AbeLincoln
8/14/2009

Great recipe. Good old comfort food. Smells wonderful! Very easy to make and love how the coating stays on chicken so nicely. I used 4 boneless skinless chicken breasts with total weight of 1.7 pounds. Needed about double the corn flakes called for. One other hint...be sure to really mix corn flake, onion soup combo...the onion soup wants to go to bottom of bowl and you end up having much more of it on the last pieces of chicken dipped than the first.

Amanda E.
12/16/2009

This was delicious!! I made it once by the recipe word for word, another time I didn't have enough sour cream so I added some ranch dressing to the mix and it was AMAZING!!!

Dawn
7/27/2009

This was so good! I left out the onion soup mix because my husband's not a big onion fan, but I bet it is good that way too.